Salmon Patties

• 4 Tbsp. shortening
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. celery salt
• 1/8 tsp. pepper
• 1 c. milk
• oil
• 1 lb. can salmon, drained
• 2 Tbsp. lemon juice
• 2 Tbsp. parsley
• 2 tsp. grated onion
• 1 egg, slightly beaten
• 1 c. finely ground cracker crumbs
• 3 Tbsp. milk

1. Melt shortening in saucepan; blend in flour, salt, celery salt and pepper.
2. Add 1 cup milk gradually.
3. Cook, stirring constantly, until thickened and smooth.
4. Remove from heat.
5. Remove skin and bones from salmon; flake.
6. Add salmon to milk mixture; blend in lemon juice, parsley and onion.
7. Spread in a shallow pan; chill. Shape into patties.
8. Mix egg and 3 tablespoons of milk.
9. Dip patties into egg mixture; roll in crumbs.
10. Fry in deep oil for 3 minutes.
11. Drain.

shortening, flour, salt, celery salt, pepper, milk, oil, salmon, lemon juice, parsley, onion, egg, ground cracker crumbs, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372732 (may not work)